The origins of the Dry Martini are shrouded in mystery, but one thing's for sure - it's been around for a while! The first recorded recipe for a martini was in the late 19th century, and it was a lot sweeter than the dry version we know and love today. Over time, the recipe evolved, and the vermouth content decreased, giving birth to the Dry Martini we know today.
Now, you might be wondering, why is it called a Dry Martini? Well, it's not because it's dry in the sense that it's boring - quite the opposite! The name refers to the minimal amount of vermouth used, making it "dry" compared to other martinis. And, let's be real, who doesn't love a good gin-centric cocktail?
So, how do you order a Dry Martini like a pro? Easy - just tell the bartender you want a "dry martini" and they'll know exactly what you mean. But, if you want to get fancy, you can specify the gin-to-vermouth ratio - for example, a "3:1" or "5:1" ratio. Just don't forget to specify your olive or lemon twist preference!
What Makes a Dry Martini Dry?
